Cheater’s Tortellini en Brodo
Let’s be honest: There are some nights (many, lately) when we don’t feel like cooking. But takeout isn’t economical and frozen dumplings for the third night in a row is just sad. Enter this recipe for cheater’s tortellini en brodo (aka tortellini in broth). A five-ingredient, 20-minute soup shouldn’t taste so flavorful, and yet, this one does.
You could give this easy meal a major upgrade by making your own stock, but it’s not necessary. The secret trick is to add a Parmesan rind to the soup while it’s simmering, which imparts a rich, savory flavor that tastes like you’ve been cooking all day. Swap the pasta and greens as you see fit; ravioli and Swiss chard would also be welcome here.
6 cups chicken stock (homemade or store-bought)
1 Parmesan rind
One 13-ounce package cheese tortellini
1 bunch kale—leaves stripped, washed and torn into bite-size pieces
Kosher salt and freshly ground black pepper
1. In a medium saucepan, bring the chicken stock and Parmesan rind to a boil.
2. Add the tortellini and cook for 6 to 8 minutes, or about 2 minutes shy of the package directions.
3. Lower the heat to a simmer; add the kale and cook until tender and wilted, about 2 minutes. Season to taste with salt and pepper before serving.